Tag Archives: chicken
Coronation chicken is an absolute must on any buffet. It is a combination of precooked cold chicken meat, raisins, herbs and spices, and a creamy mayonnaise-based sauce which can be eaten as a salad or used to fill sandwiches.The bright yellow colour of coronation chicken is usually coming from a curry powder or paste, although more sophisticated versions of the recipe are made using fresh herbs and spices and additional ingredients such as flaked almonds, raisins, and crème fraîche. The original dish used curry powder, as fresh curry spices were almost unobtainable in post-war Britain. Coronation chicken may have been inspired by jubilee chicken, a dish prepared for the silver jubilee of George V in 1935, which mixed chicken with mayonnaise and curry. Preparing the food for the banquet of the coronation of Queen Elizabeth II in 1953, Constance Spry, a food writer, and Rosemary Hume, a chef, created the recipe of cold chicken, curry cream sauce and dressing that would later become known as coronation chicken. Additionally, for the Queen’s Golden Jubilee in 2002, another celebratory dish was devised, also called Jubilee chicken.
Chicken livers in sherry sauce is well known Spanish dish. One corner of Andalucia includes Jerez de la Frontera and Sanlúcar de Barrameda. Much sherry is produced there. So many Spanish meals can be improved with a drop of sherry. It is a favourite in some of the tapas bars around the Spain. Kidneys are often cooked in the same way and this recipe can be adapted for kidneys if you prefer them. In Andalucia they sometimes replace the sherry with a dry Montilla wine which is very similar. Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course.
This is truly scrumptious. It’s also quick to make. Home-made pesto is best, but you can use good-quality pesto from a jar if you’re short of time. Serve with potatoes and salad.The chicken can be prepared up to the end of step 2 up to 12 hours ahead. Freeze at the end of step 2 for up to 2 months.Taleggio cheese is mildly-flavoured whole cows’ milk cheese from northern Italy with a soft texture and a fruity, creamy character. It has a pinkish-brown rind, and a pale-yellow interior which, although elastic, tends to be increasingly crumbly towards the centre of the cheese. Made in square blocks, Taleggio has a pungent aroma that becomes more pronounced as the cheese ages.
Stuffed chicken in bacon coats are the classic. A simple cream cheese and chive filling flavours these chicken breasts and they are beautifully moist when cooked in their bacon wrapping. This chicken can be served with jacked potatoes and green salad. Serve with a selection of seasonal vegetables and a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time.
Honey-baked chicken legs are excellent dinner choice. It’s all about the sauce, a mixture of honey and mustard, curry powder and mango chutney, that thickens and concentrates during the hour or so spent in the oven.The recipe makes the chicken cooks perfectly — the tender, moist meat, which retains its heat so nicely, falls off the bone with every prod of the fork. With the exception of maybe undercooking it, there is no way to mess this dish up. Take a look after an hour — depending on how many legs you’ve placed in your pan, it will take more or less time to cook. I’ve had consistent results with about 1 to 1.25 hours. This dish is a real treat!